New this month
Get the Allrecipes magazine

Parmesan Pork Tenderloin

"Use seasoned bread crumbs to add more kick to this dish. Serve these breaded pork medallions with tortellini and sauteed summer squash."
Added to shopping list. Go to shopping list.


25 m servings 198 cals
Original recipe yields 4 servings


  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 687 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat.
  2. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove and keep warm. Add onion, garlic and zucchini or squash to skillet and saute 5 minutes or until tender.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 48
  1. 62 Ratings

Most helpful positive review

The breaded pork was delicious!! I will definitely make it again. We chickened out on adding the zucchini and squash however, as we are not huge vegetable eaters. We may try it in the future, bu...

Most helpful critical review

This is a good recipe that I will make again. I rated it as average (3 stars) because I felt it was too salty as written. The salt to parmesan/bread crumb ratio seems out of balance for my tas...

Most helpful
Most positive
Least positive

The breaded pork was delicious!! I will definitely make it again. We chickened out on adding the zucchini and squash however, as we are not huge vegetable eaters. We may try it in the future, bu...

This is not a particularly creative recipe, but it sure was inspirational when I was stumped about what to do with a pork tenderloin and a couple of zucchini. I dredged the tenderloin slices in ...

What a delicious dinner! To make flattening the pork slices go faster, I put several on a cutting board, put another cutting board on top, and pressed down. Voila! I also used a mandolin to s...

I've made this a couple of times now, and we really like the way flavour of the pork comes through (sometimes simple is best). The last time I made it, however, I baked it rather than frying, th...

This was delicious! I made the recipe almost exactly as written--I might have made the cutlets a little thinner than 1/2 inch, though. My son suggested melting a little square of mozzarella on...

This was excellent! We marinated the loin in teriyaki sauce first and forgot to add parmesan to the breading. I sprinkled the grated parmesan onto the zucchini/squash/onion mix and it was DELI...

Delicious! I used garlic & herb breadcrumbs and dipped the pork in egg first, then into the breadcrumb mixture. I also did not use the onion, garlic & zucchini as a side, I used Chinese brocco...

This was really easy and tasty. I added dried basil and a little oregano to the bread crumbs (a stale piece of toast crushed) and cut way back the salt. I also added a few mushrooms to the squas...

Good and easy....I love the nights where I have dinner served within 15 minutes of starting to prep. Served this over pasta and used the leftover pork in a chile verde. Thanks!